Honey-baked rhubarb

Yield: 4 – 6 servings

HHugh Fearnley-Whittingstall recipe for Honey-baked rhubarb

Ingredients:

• 1 kg rhubarb, cut into 5 – 10 cm lengths
• 1 orange, juice and finely grated zest
• 4 tablespoons runny honey; about 84 grams

Instructions

1. Put the rhubarb in an ovenproof dish large enough to hold it in a single layer. Ulrike: It works fine with two layers. Scatter over the orange zest and pour in the juice. Trickle over the honey and gently mix the whole lot together.
   
2. Cover loosely with foil and bake in an oven preheated to 150 °C/Gas Mark 2 for 45 minutes – 1 hour, until the rhubarb is tender, giving it a gentle stir halfway through. The pieces of rhubarb should keep their shape rather than cook to a mush.
3. Leave to cool before serving. Sealed in a container, with the syrupy juices from the tray, this honey-baked rhubarbcan be kept for a week or so in the fridge.

total time: 1 h 15 minutes
preparation time: 10 minutes
cooking/baking time: 45 – 60 minutes